Beer Terms

Diacetyl

A volatile compound produced by some yeasts which imparts a caramel, nutty or butterscotch flavour to beer. This compound is acceptable at low levels in several traditional beer styles including: English and Scottish Ales, Czech Pilsners and German Oktoberfest. However, it is often an unwanted or accidental off-flavor.

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pH

Husk

Top Fermentation

Carboy

Turbidity

Bitterness

Acid Rest